Cookies And Cream Ice Cream Muffins Food

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ICE CREAM MUFFINS



Ice Cream Muffins image

It's an e-z recipe, just 2 ingredients and so delicious. It's been in my family since 1955. Use vanilla ice cream or any flavor you prefer.

Provided by lori91761

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 2

2 cups self-rising flour
1 pint vanilla ice cream, softened

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 118 calories, Carbohydrate 20.7 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 282.2 mg, Sugar 4.7 g

ICE CREAM MUFFINS



Ice Cream Muffins image

I'm not joking - these simple to make muffins are made out of ice cream. The recipe was told to me by a friend. I've put chocolate ice cream in the recipe to make chocolate muffins but you could substitute any flavour.

Provided by marie.byrne

Categories     Quick Breads

Time 20m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 3

2 liters chocolate ice cream
3 1/2 cups self raising flour
1 teaspoon baking powder

Steps:

  • Melt the ice cream.
  • Sift the flour and baking powder together into a bowl.
  • Add the ice cream to the flour.
  • Combine but don't overmix.
  • Spoon into muffin tins.
  • Bake in a moderate oven for 12-18 minutes (test one by inserting a skewer).
  • Leave in tins for 5 minutes then remove and cool.
  • Makes approx 2 dozen muffins.

COOKIES AND CREAM ICE CREAM CONES



Cookies and Cream Ice Cream Cones image

A chocolaty homemade delight!

Provided by Bridget Mulcahy

Categories     Desserts

Time 21m

Yield 6

Number Of Ingredients 8

10 chocolate sandwich cookies (such as Oreo®), crushed
½ cup white sugar
½ cup all-purpose flour
2 egg whites
¼ cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
  • Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
  • Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 37.2 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3.2 g, Sodium 156.5 mg, Sugar 24.1 g

EASY HOMEMADE COOKIES AND CREAM ICE CREAM



Easy Homemade Cookies And Cream Ice Cream image

Recipe adapted from Cuisinart

Provided by Christi Johnstone

Number Of Ingredients 6

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 vanilla bean
16 Oreo sandwich cookies (crushed)

Steps:

  • In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
  • Stir in the heavy cream and vanilla.
  • Slice open your vanilla bean, scrape out seeds and add to the mixture.
  • Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
  • Mix in your crushed Oreo cookies.
  • If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

HOMEMADE COOKIES-AND-CREAM ICE CREAM



Homemade Cookies-and-Cream Ice Cream image

You always complain cookies-and-cream ice cream never has enough cookie pieces. Now, you can make it with all the pieces you want.

Provided by Southern Living Editors

Time 2h40m

Yield Serves 8 (serving size: about 3/4 cup)

Number Of Ingredients 5

1 cup cold whole milk
3/4 cup granulated sugar
2 cups cold heavy cream
1 teaspoon vanilla extract
18 cream-filled chocolate sandwich cookies (such as Oreos), divided

Steps:

  • Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
  • Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency. With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes. Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
  • Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate. Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.

COOKIES AND CREAM MUFFINS



Cookies and Cream Muffins image

Cookies and Cream Muffins are sweet, moist, and buttery vanilla muffins with Oreo crumbs throughout and on top. Perfect for a dessert or breakfast!

Provided by Sabrina Snyder

Categories     Breakfast and Dessert

Time 23m

Number Of Ingredients 10

3/4 cup whole milk
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
10 Oreos (, crumbled)

Steps:

  • Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  • In a large bowl whisk together milk, sugar, oil, eggs and vanilla extract.
  • Sift together flour, salt, baking powder and baking soda then add to the wet ingredients and whisk until combined.
  • Add all but 1/4 cup of the crumbled Oreos to the mixture (reserve this 1/2 cup for topping the muffins).
  • Scoop batter into muffin liners then sprinkle on the remaining Oreo cookie crumbs.
  • Bake for 18-20 minutes until a toothpick comes out clean.

Nutrition Facts : Calories 114 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 80 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

EASY COOKIES 'N' CREAM ICE CREAM



Easy Cookies 'n' Cream Ice Cream image

Get the recipe for Easy Cookies 'n' Cream Ice Cream.

Provided by Kristin Appenbrink

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
0.67 cup sugar
1 teaspoon vanilla extract
20 chocolate sandwich cookies

Steps:

  • Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
  • Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
  • Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer.
  • Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)
  • Store in an air tight container and freeze for an additional 2 hours.

COOKIES AND CREAM CUPS



Cookies and Cream Cups image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 3

23 to 24 chocolate sandwich cookies
2 tablespoons melted butter
1 pint good-quality vanilla ice cream, slightly softened

Steps:

  • Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
  • Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
  • Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

COOKIES AND CREAM ICE CREAM MUFFINS



Cookies and Cream Ice Cream Muffins image

Using melted ice cream is a baking shortcut that makes sense -- in one ingredient you get cream, sugar, cookies and vanilla. Mix it with self-rising flour for the ultimate easy muffins. And a cookie in the middle is a sweet surprise!

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 12 servings

Number Of Ingredients 5

Nonstick cooking spray, for spraying the muffin tin
1 pint (16 ounces) cookies and cream ice cream, melted
1 1/4 cups self-rising flour
15 chocolate sandwich cookies, such as Oreos
2/3 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside.
  • Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin.
  • Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush.
  • Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.

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